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Foods
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Natural Bioactive Compounds for Innovative Food Preservation and Processing
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Natural Bioactive Compounds for Innovative Food Preservation and Processing

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".

Deadline for manuscript submissions: closed (22 December 2021) | Viewed by 8050

Special Issue Editors

Dr. Maria Grazia Volpe

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Guest Editor
Institute of Food Sciences, Italian National Research Council, CNR, 83100 Avellino, Italy
Interests: bioactive molecules; nutraceuticals; functional foods; shelf-life; biopreservatives
Special Issues, Collections and Topics in MDPI journals
Dr. Stefania Moccia

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Guest Editor
National Research Council, Institute of Food Sciences, 83100 Avellino, Italy
Interests: green extraction; polyphenols; carotenoids; antioxidant activity; biological activity
Special Issues, Collections and Topics in MDPI journals
Dr. Gabriella Santagata

E-Mail Website
Guest Editor
Institute for Polymers, Composites and Biomaterials (IPCB-CNR), Via Campi Flegrei 34, 80078 Pozzuoli, Italy
Interests: biodegradable polymers; chemical physical properties; mechanical properties; agri-food waste; circular economy process; food packaging; agriculture
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Technologies available to produce food with enhanced active compounds have advanced significantly over the last few years.

Chemical additives have been extensively used to prevent the survival and proliferation of microorganisms, to enhance the sensory characteristics of the products, to assist technological processes and also in active packaging, but their safety and impact on human health are under discussion. Since in recent times, producing food that is safe, nutritionally valid, and packaged in sustainable systems is the foremost priority, the current trends in food processing and preservation are focusing on the use of natural compounds, which are considered safe alternatives and satisfy consumer preferences for more “green foods”.

The objective of this Special Issue is to highlight as the prospective use of natural compounds in the food processing and preservation has the potential to lead toward the production of safer and healthier foods, not excluding their contribution to a more efficient preservation of the environment when chemicals are replaced with renewable natural substances.

Original articles or reviews including but not limited to the following topics are welcome:

  • Development of the research about natural compounds to be added to the food processing and preservation;
  • Encapsulation to protect different bioactives to be used in food processing and preservation;
  • Food processing using active biocompounds;
  • Active systems for food preservation;
  • Biopolymer-based systems as suitable natural compound carriers and sustainable food preservative materials.

Dr. Maria Grazia Volpe
Prof. Dr. Stefania Moccia
Dr. Gabriella Santagata
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • active biomolecules with antioxidant, antimicrobial, antifungal, anti-browning activities
  • encapsulation of bioactive molecules
  • food processing with natural preservatives
  • food preservation with active sustainable systems
  • shelf-life enhancement

Published Papers (3 papers)

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Research

28 pages, 28694 KiB  
Article
Effects of Gum Arabic Coatings Enriched with Lemongrass Essential Oil and Pomegranate Peel Extract on Quality Maintenance of Pomegranate Whole Fruit and Arils
by Tatenda Gift Kawhena, Umezuruike Linus Opara and Olaniyi Amos Fawole
Foods 2022, 11(4), 593; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11040593 - 18 Feb 2022
Cited by 10 | Viewed by 2807
Abstract
The effects of gum arabic coatings combined with lemongrass oil and/or pomegranate peel extract on freshly harvested mature ‘Wonderful’ pomegranate fruit were studied. Fruit were coated with gum arabic (GA) (1.5% w/v) alone or enriched with lemongrass oil (LM) (0.1% v/v) [...] Read more.
The effects of gum arabic coatings combined with lemongrass oil and/or pomegranate peel extract on freshly harvested mature ‘Wonderful’ pomegranate fruit were studied. Fruit were coated with gum arabic (GA) (1.5% w/v) alone or enriched with lemongrass oil (LM) (0.1% v/v) and/or pomegranate peel extract (PP) (1% w/v). Fruit were packed into standard open top ventilated cartons (dimensions: 0.40 m long, 0.30 m wide and 0.12 m high), and stored for 6 weeks at 5 ± 1 °C (90% RH). Evaluations were made every 2 weeks of cold storage and after 5 d of shelf life (20 °C and 65% RH). Fruit coated with GA + PP (4.09%) and GA + PP + LM (4.21%) coatings recorded the least cumulative weight loss compared to the uncoated control (9.87%). After 6 weeks, uncoated control and GA + PP + LM recorded the highest (24.55 mg CO2Kg−1h−1) and lowest (10.76 mg CO2Kg−1h−1) respiration rate, respectively. Coating treatments reduced the incidence of decay and treatments GA + LM + PP and GA + PP recorded the highest total flavonoid content between 2 and 6 weeks of storage. The findings suggest that GA coatings with/without LM and PP can be a beneficial postharvest treatment for ‘Wonderful’ pomegranates to reduce weight loss and decay development during cold storage. Full article
(This article belongs to the Special Issue Natural Bioactive Compounds for Innovative Food Preservation and Processing)
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14 pages, 2117 KiB  
Article
Optimized Antibacterial Effects in a Designed Mixture of Essential Oils of Myrtus communis, Artemisia herba-alba and Thymus serpyllum for Wide Range of Applications
by Wessal Ouedrhiri, Hamza Mechchate, Sandrine Moja, Sylvie Baudino, Asmaa Saleh, Omkulthom M. Al Kamaly, Andriy Grafov and Hassane Greche
Foods 2022, 11(1), 132; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11010132 - 05 Jan 2022
Cited by 16 | Viewed by 2631
Abstract
Nowadays, the combination of molecules influences their biological effects, and interesting outcomes can be obtained from different component interactions. Using a mixture design method, this research seeks to simulate the efficacy of essential oil combinations against various bacteria and forecast the ideal combination. [...] Read more.
Nowadays, the combination of molecules influences their biological effects, and interesting outcomes can be obtained from different component interactions. Using a mixture design method, this research seeks to simulate the efficacy of essential oil combinations against various bacteria and forecast the ideal combination. The chemical compositions of Myrtus communis, Artemisia herba-alba and Thymus serpyllum essential oils were analyzed using CG/MS. Then, the combined antibacterial effects were evaluated by testing mixture design formulations using the microdilution bioassay. The main compounds detected for M. communis essential oil were myrtenyl acetate (33.67%), linalool (19.77%) and 1,8-cineole (10.65%). A. herba-alba had piperitone as a chemotype, representing 85%. By contrast, the T. serpyllum oil contained thymol (17.29%), γ-terpinene (18.31%) and p-cymene (36.15%). The antibacterial effect of the essential oils studied, and the optimum mixtures obtained were target strain-dependent. T. serpyllum alone ensured the optimal inhibition against S. aureus and E. coli, while a ternary mixture consisting of 17.1%, 39.6% and 43.1% of M. communis, A. herba-alba and T. serpyllum respectively, was associated with optimal inhibitory activity against B. subtilis. The outcome of this research supports the idea of the boosting effect of essential oil combinations toward better activities, giving better understanding of the usefulness of mixture designs for food, cosmetics, and pharmaceutical applications. Full article
(This article belongs to the Special Issue Natural Bioactive Compounds for Innovative Food Preservation and Processing)
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13 pages, 1447 KiB  
Article
Nutritional and Chemical-Physical Characterization of Fresh Pasta Gnocchi Prepared with Sea Water as New Active Ingredient
by Gabriella Santagata, Domenico Zannini, Salvatore Mallardo, Floriana Boscaino and Maria Grazia Volpe
Foods 2021, 10(11), 2585; https://0-doi-org.brum.beds.ac.uk/10.3390/foods10112585 - 26 Oct 2021
Cited by 3 | Viewed by 1671
Abstract
This study shows the chemical–physical and nutritional results obtained using food-grade sea water for the preparation of fresh pasta Gnocchi with respect to those prepared with tap water. Gnocchi obtained by mixing the flour with seawater (GSW) were compared with traditional Gnocchi made [...] Read more.
This study shows the chemical–physical and nutritional results obtained using food-grade sea water for the preparation of fresh pasta Gnocchi with respect to those prepared with tap water. Gnocchi obtained by mixing the flour with seawater (GSW) were compared with traditional Gnocchi made with tap water (GTW). The contents of sodium chloride, macro and micro elements, volatile molecules profile, thermal properties, and morphological analysis were investigated in both Gnocchi types. The analysis of chlorides showed that the samples prepared with sea water had a significantly lower NaCl content after cooking in comparison with those prepared with tap water. These results were also confirmed by the inductively coupled plasma (ICP) analysis for sodium content. The profiles of the volatile molecules acquired by gas chromatography-mass spectrometry (GC-MS) evidenced significant differences between the groups of aromatic molecules of the two typologies of samples. Morphological analysis evidenced that both raw and cooked GSW Gnocchi were structurally tightened whereas GTW Gnocchi showed a labile and weak macromolecular network. In addition, GSW Gnocchi was more thermally stable than GTW Gnocchi, as evidenced by thermogravimetric analysis (TGA). Full article
(This article belongs to the Special Issue Natural Bioactive Compounds for Innovative Food Preservation and Processing)
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